Project Report On

“BANQUETING & IT’S ROLE IN F&B BUSINESS”

FOR PARTIAL FULFILLMENT

OF
BACHELOR OF HOSPITALITY MANAGEMENT

Submitted To: Submitted By:

Mr. Azad Singh Manoj Singh
Asst. Professor BHMCT 4th Year
Faculty of Hospitality Management Roll No. - 180040400026

Amrapali Institute of Hotel Management

Shiksha Nagar, Lamachaur, Haldwani, Nainital

1
 Project Report On

“BANQUETING & IT’S ROLE IN F&B BUSINESS”

FOR PARTIAL FULFILLMENT

OF
BACHELOR OF HOSPITALITY MANAGEMENT

Submitted To: Submitted By:

Mr. Azad Singh Manoj Singh
Asst. Professor BHMCT 4th Year
Faculty of Hospitality Management Roll No. - 180040400026

Amrapali Institute of Hotel Management

Shiksha Nagar, Lamachaur, Haldwani, Nainital

2
 UNDERTAKING

I declare that the work presented in this project titled “Banqueting & it’s role in F&B business”
reference to Rudrapur”, submitted to the Amrapali Institute of Hotel Management for the award of the
Bachelor of Hotel Management degree, and is my original work. I have not plagiarized or submitted
the same work for the award of any other degree. In case this undertaking is found incorrect, I accept
that my degree may be unconditionally withdrawn.

(Signature of Candidate)

Name: Manoj Singh

University Roll Number: 180040400026

Date

3
 CERTIFICATE BY GUIDE

Certified that the Research Project entitled BANQUETING & ITS ROLE IN F&B BUSINESS
submitted by Manoj Singh is his own work and has been done under my supervision. It is
recommended that this Project be placed before the examiner for evaluation.

(Signature of the Guide)

Name: Mr. Azad Singh
Address: AIHM Shiksha Nagar Lamachaur Haldwani Uttarakhand
Institute Name: Amrapali Institute of Hotel Management
Date: _______

4
 Acknowledgement

I take upon this opportunity to acknowledge the many people whose support and cooperation helped
me finish my project. I would like to thank my Project guide Mr. Azad Singh for guiding me in this
project. I owe my sincere gratitude towards the local area people of Rudrapur city that helped me in
doing the survey in a better and efficient way. Finally, I would like to wind up by paying my heartfelt
thanks to all my faculties. The Dean Academics and The COO-AGI, to give me this opportunity of
doing a research work on this topic

5
 ABSTRACT

This research is done to find out “Banqueting & It’s role in F&B business” and the main purpose of the
study is to understand the concept of Banqueting and its impact on the food & beverage business
especially in a small cities like Rudrapur, which would help to compare the process of service between
various type of banqueting event and to describe the requirement of banquet. Banquet is a large
catering activity department where food & beverage are served for pre-arranged number of peoples on
pre-fixed date & time agreed menu & price. Banquet is the very important part of F&B section.

The topic has been selected keeping Rudrapur city in mind and from the result it can be concluded that
there is a lot of scope of implementing the concept in most of the F&B business as hardly a few food &
beverage businesses in Haldwani are practicing the concept of banquets.

To find out the answers for the study questions a survey was conducted and 20 un-structured
interviews were conducted with various food and beverage outlet owners/ managers of Rudrapur city.
This project will also help the food & beverage business owners to understand the concept & utilize it
to enhance the business prospect and the profitability by implementing the concept of banquet in their
ventures.

Keywords: Banqueting, Banquet, Profitability, Ventures, Concept, Food & Beverage.

6
 TABLE OF CONTENTS
CHAPTERS NAME OF TOPICS PAGE NO.

Chapter 1 Introduction to the Topic 09-26

1.1 History of banquet.
1.2 Meaning & type of Banquet
1.3 Layout of a large Banquet facility.
1.4 Organizational structure of Banquet.
1.5 Banquet event cycle.
1.6 Different types of setups
1.7 Basic equipment requirement
1.8 Function of banquet department in hotel
1.9 Issues and Challenges
Chapter 2 Objective of the Study 27

Chapter 3 Scope of study

28

Chapter 4 Literature review 29-30

Chapter 5 Methodology 31
Chapter 6 Role of Banqueting 32-42
6.1 Scope of Banquet in F&B business.
6.2 Contribution to the F&B business.
6.3 Largest F&B outlet.
6.4 Handling large Gathering.
6.6 Revenue Generation.
6.7 Customer satisfaction.
6.8 Advantage & disadvantage of banquet
6.9 Issues & challenges

7
 Current trends
Chapter 7 Data Analysis & Interpretation 41-50
Chapter 8 Limitations of Study 51

Chapter 9 Suggestion & Recommendation 52

Chapter 10 Conclusion 53
References/Bibliography 54

Annexure 55-57

8
 Chapter 1. Introduction to the Topic
A banquet is a large meal or feast, complete with main courses and desserts, often served with ad
labium alcoholic beverages [such as wine or beer. A banquet usually serves a purpose such as a
charitable gathering, a ceremony, or a celebration, and is often preceded or followed by speeches in
hotel Banquet is a large catering activity department where food & beverage are served for prearranged
number of peoples on pre-fixed date & time agreed menu & price. Banquet is a place where many
guest having their Food and Beverage together. You can say Banquet is a proper place of party.
Thousands of peoples have their Food and Beverage as well as Lunch or Dinner in Banquet Hall. But
this party is held and fixed with Date, time and Price. Like you want to hold a party with 500 peoples
then you have to fix Date, time and price of the food and Banquet hall. Some Banquet charges some
money as rent of Banquet hall. “If you are running a hospitality business, you need your important
software and files online so that you can access them from anywhere. Cloud services from maybe right
for you.”

Basically, Banquet is a place which can use for having food & beverage with prearranged number of
peoples on prefixed date & time agreed menu & price. Banquet is the very important part of F&B
section. If you think about F&B or Restaurant then you must have to think about Banquet hall, Because
Banquet is a right place to have Food and Beverage. Without Banquet Hall, there are no place for
having Food in a Restaurant and According to myself without Banquet hall a restaurant is not suitable
to run and unable to run. However, if you want to run a restaurant or want to build up your career in a
restaurant then you must have to learn about Banquet and enlarge your knowledge about F&B,
Restaurant, Banquet hall and Service.

1.1-History of Banquet

Banquet is a large catering activity department where food & beverage are served for prearranged
number of peoples on pre-fixed date & time agreed menu & price and is often preceded or followed by
speeches in honour of someone. The idea of banqueting is ancient sixteenth banquet was very different
from our modern perception and stems from the medieval 'ceremony of the void'. After dinner the
guests would stand and drink sweet wine and Spices while the table was cleared, or ‘voided’ (Later in
the seventeenth century ‘void’ would be replaced with the French ‘dessert’). During the sixteenth

9
century, guests would no longer stand in the great chamber whilst the table was cleared and the room
prepared for entertainment, but would retire to the parlour or banqueting room. As the idea of
banqueting developed, it could take place at any time during the day and have much more in common
with the later practice of taking tea. Banqueting rooms varied greatly from house to house, but were
generally on an intimate scale either in a garden room or inside such as the small banqueting turrets in
Longleaf House. Today banquets serve many purposes from training sessions, to formal business
dinners. Business banquets are a popular way to strengthen bonds between businessmen and their
partners. It is common that a banquet is organized at the end of an academic conference. Alanis one
variety of banquets originally used in Hawaii. The Mongol provincial government in China levies a tax
on banquets.

Most people have been to an event that was catered by a professional catering company.

Catering enters peoples’ lives during some of their most important times: weddings, baby Showers and
anniversary parties, just to name a few. Have you ever wondered just when catering actually started?
Catering can be traced back to the 4th millennium BC in China. During this time in China as well as in
Ancient Egypt, Greece and the prosperous times of the Roman Empire, catering was used to provide
food for soldiers on transportation and trade routes. It was also critical in the Christian Pilgrimages to
Rome and other travellers throughout Europe. During the Middle Ages catering spread throughout
Europe and evolved into not only providing food for soldiers and travellers but for entertainment
purposes for the upper classes. Catering and foodservice became so popular in the 14th and 15th
century that Germany was the first country to put laws in place regulating quality of both food and
beer.

1.2-Meaning & type of Banquet

Banquet service is a range of service styles for large catered events, such as weddings, award
ceremonies, charity dinners, and sports team banquets. Banquet-style service may feature plated food,
buffet or food stations, or passed hors d’oeuvres.

Many cultures have developed structures for banquets. In the European Middle Ages, comprehensive
ritualized elements were involved in a traditional three-course menu, having up to 25 dishes in each
course. The structure was later altered to two courses, with the pre-existing third course changed to the
serving of fruit and nuts.

10
Types of banquet-

Based on protocol and rules

1. Formal banquet-
 Formal function has set protocol and rules for the function.
 Precedence is given to rank and gender.
 Formal functions include; Functions hosted by the head of the country or state, defense,
formal wedding breakfast are some of the formal functions.
2. Informal banquets-
 In informal functions has no formalities and procedure to follow.
 The service is indiscriminate of sex and rank.
 For example; birthday parties, cocktail parties, wedding and reception, wedding
anniversaries, club member meet, alumni meets, etc.

Based on the purpose of banquet

1. Social function-
 Casual dinners
 Weddings
 Receptions
 Birthday parties
 Fashion shows
 Cocktail p[arties
 Recitals
 Get together parties etc.
2. Professional function-
 Conference
 Meetings
 Exhibition
 Seminars, etc.
3. State function-
 Intra government and inter governments dinners
11
  National and state dinner, etc.

1.3-Layout of large banquet facility

1.4- Organizational structure of Banquet.

1.5-Banquet Event Cycle

Event cycle – Banquet Sales

12
Receiving a query / lead
 Telephonic
 E-mail
 Sales and marketing
 Personal visit
Information about the event
 Proposed date
 Type of function
 No of guests
Availability of space
 Regret
 Waitlist
 confirm
Function Prospectus
 Is an internal document
 Lists all details of the event
 Is circulated to the following;

GM, EAM,, AF&B, Chief Engineer, Exec. Chef, EHK, F&B Controls, Chef, bar Manager, Service
Bar, Flower room, internal audit, EKS, banquet exe.

 Must be circulated well in advance of the function, ideally one week prior.

The final touch – event day

 Meet the organizer host
 Function of the day sheet
Event cycle – Banquet Operations
Pre Function activities
Function Prospectus
The basis for the operations team for planning the function senior captain goes through the F.P. and
plans the following:-

13
 1. Staffing – based on type of function, style of service and number of guests
2. Store requisitions – general stores, stationary, food and beverage.
3. Equipment – CCGS tables and chairs, linen, audio visuals.
4. Menu – layout, beverage requirements, look and feel of the buffet and bar
Hall layout and seating plan
5. Setup team
6. Task allocations
7. Brief to function supervisor
8. Outsourcing – if required
9. Breakdown team
10. Closing plan
Back area
A well-planned back area is paramount for smooth functioning of the event.
 Clear of obstructions
 Buffet pick-up
 Area for snack disbursement
 Replenishments
 Clearances
 Dish wash area
 Pre-plated or FSD service
Front area
 The venue must be ready as per the time mentioned on the FP.
 Final check by Banquet Manager
 Pre function briefing
 The host is shown around the arrangements by the Banquet Manager or the Banquet
Captain.
 Details reconfirmed
 Last minute changes or requests
During the function
 Beverage and snack service

14
  Special attention guests
 Time for buffet opening
 Clearances
 Buffet replenishments and cleanliness
 Contact with host
 Plate replenishments
Billing
 Consumption of beverages
 Plate count
 Additional chartable in accordance with F.P.
 Raising a check
 Mode of payment
 Guest satisfaction ascertained
 Bid farewell
Winding down
 Closing team
 Breakdown of area
 Cleared CGS restocked
 Area check by captain
1.6-Different types of setups

The different types of banquet style setups are:

1. Theater style:

15
  Theatre style is ideal for lectures, presentations, and group meetings of any size
 It consists of chairs in rows facing a panel table or podium at the front of the room
 This meeting setup is suitable for half-day meeting or meeting not more than 4 hours

2. Classroom style:

 Classroom style is ideal for teaching events, testing, or other meetings where participants
will be writing
 This setup consists of 6-foot tables with up to 3 chairs facing a panel table or podium at the
front
2. Boardroom style:

 Boardroom style use for formal meeting, the standard is using two Oblong tables and use
two half-moon tables at the edge
 The meaning of round edge is the meeting participant are under one organization, the head
of organization can be place at the round edge

16
3. U- shape style:

Similar to conference room style, a U-shape setup will help facilitate discussion with participants
facing each other, but with one end up, U-shape setup is ideal for seminars and group meetings
with presentations

4. Round table style:

17
 Round table style for informal meeting

 You can use 150 cm or 180 cm diameter roundtable depend on the participant
 It’s suitable for workshop seminar that needs discussion and interaction between the
speaker and among participant
5. Hollow square style:

 Setup: Tables in square shape w/ chairs on outside

 Best for: Events where focal point is in the centre and/or interaction between participants is
encourage.

1.7-Basic equipment requirement

Banquet department uses various pieces of equipment that are necessary to conduct different types of
functions. While booking the function, the banquet manager or in-charge should discuss with the host
and find out the facilities required and make the host clear what are the facilities available free of cost
and what will be provided with extra charges. The banquet department has a store room which is used
for storing the banquet equipment. It should be remembered that these equipment occupy the function
space. More the equipment in use, more the space utilized.

1. Pots and pans: The number of guests and the menu you have planned will determine what you
need in the way of pots and pans. Also, consider how practical it is to wash everything afterwards
and the capacity of your stove, range or other cooking equipment.

18
2. Range: you may need a heavy duty range which is welded together for extra strength and can handle
heavier and larger pots. If you need to cook several dishes at the same time, look for a stovetop on top
of an oven. Extra features such as a prep area and griddle can be found on larger ranges, although these
extras can push up the price of hiring the equipment.

3. Refrigeration: A commercial cool room or basic refrigerator will probably be needed, to ensure
your cold food is as fresh and as safe as possible, and is stored at no more than 5 degrees Celsius.

19
4. Dishwasher: You will need to wash all those dishes, and the size and capacity of dishwasher will
depend on the size of your event and number of guests. Keep in mind the amount of space required for
a dishwasher to ensure adequate ventilation; you will also need to know the amount of water pressure
produced the maximum temperature the water can reach, and the length of the wash time.

5. Grill: Grilled food just tastes better and most people appreciate the taste. Consider a salamander grill
which allows your meats to retain their moisture, and won’t take up a lot of your valuable kitchen
space.

6. Microwave: Your regular kitchen microwave won’t have a large capacity, so a commercial grade
microwave is the solution, allowing you to easily and quickly heat or reheat a large volume of food.

20
6. Chafing dish:

7. Counters:

8. Linen: table linen, laundry, table skirting, paper napkin

21
9. Table ware: flatware, hollowware, all required crockery and cutlery, glasses.

22
23
10. Chairs

11. Table

Function of banquet department in hotel

The main function of the banquet department in a hotel is to organize all types of functions catering
under the direction and control of the banquet manager. It concentrates on selling all the hotel facilities
to potential guests. The banquet department of the hotel is one of the major revenue-producing
departments. It is one of the departments under the umbrella of the food and beverage department.

24
Business organizations, Clubs, Families, and Friends organize functions for various occasions. Due to
the non-availability of a place to hold the function according to their needs. This is where the banquet
department’s responsibilities come to their rescue by conducting the function.

The function is organized within the banquet hall, the size of which varies from hotel to hotel. Some
hotels may have more than one hall of different sizes to hold the function of different group sizes or
one large hall, the size of which can be adjusted with temporary partitions to accommodate parties of
various sizes.

In a smaller establishment, the functions are organized by the hotel manager or restaurant manager in a
separate area set aside for this purpose.

There are also stand-alone convention centres, trade centres, marriage halls, etc. which can be hired out
and the services of catering professionals may be availed to conduct the function.

These are the different types of functions in banquet:

1. FORMAL FUNCTIONS

In this Formal type of function, certain procedures, such as seating the host, chief guest, guest of honor,
and the invitees, serving the food and beverages are decided by the host. This should be strictly
followed during the function.

Formal functions always include speeches at a specific time which is mostly at the end of the meal just
before the service of coffee.

The dress code for the invitees may be insisted upon. Controlled behavior of the guests prevails in
the formal function catering.

Functions hosted by the head of the country or state, military, formal wedding breakfasts are some of
the examples of formal functions.

2. INFORMAL FUNCTIONS

In an informal function, no formalities and procedures are followed on seating, serving, and the dress
codes. The service is indiscriminate of sex and rank.

These functions normally include entertainment. One can witness the casual behaviour of the guests in
the informal functions. More informal functions are organized in the present day.
25
For example- Birthday parties, Cocktail parties, wedding anniversaries, Club members meet, Alumni
meets, etc.

Informal functions can be further grouped into the following types according to their purpose:

3. SOCIAL FUNCTIONS

The purpose of this social function is to meet people, make new friends, entertain oneself, and build
relationships.

For example- Cocktail parties, Wedding anniversaries, Birthday parties, wedding receptions, Dine and
dance parties, etc.

4. PUBLIC RELATIONS

These are organized by the business houses in order to make the consumers aware of their presence
and establish relationships with them.

For example- Exhibitions, Contests for homemakers, Fashion parades, Dealer’s meetings, etc.

5. CONFERENCES

The purpose of this type of banquet function is to share knowledge and expertise and to discuss matters
of concern.

For example- Political conferences, Trade union conferences, International and National conferences
on important issues, etc.

1.8-Issues & challenges faced by Banquets

• It is tough to do the survey on the premises due to COVID.

• Results may be effected due to slow service.

• Research work was carried out in Rudrapur City only; therefore the findings may not be
applicable to the other parts of the country because of the social and cultural differences.

• This study was conducted in only ten hotels and the numbers of respondents are only ten.

• Only a single source, a questionnaire was used to get information on all the variables.

26
 Chapter 2. Objective of the study

Following are the objectives of this project report:

1. To understand the concept of Banqueting.
2. To compare the process of service between various type of banqueting event.
3. To describe the requirement of banquet.
4. Verifying the role of banqueting in F&B business.
5. To calculate the sales contribution of banquet in F&B business.
6. To describe the challenges and problems in Banquet.
7. To find out new trends and future possibilities.

27
 Chapter 3. Scope of the Study

Since this study is a basic conceptualized study of the role of banqueting in room dining in food and
beverage service business in a small city like Rudrapur, therefore it can be utilized as a base for:
1. The In-depth study of the role of room service in food and beverage service business.
2. The study helps in understanding the concept of banqueting and hence developing knowledge about
how the banquet works.

3. With the help of the study one can understand, learn & implement the process of banquet service in
a hotel.
4. The study also helps in to know about the type of work force which work in various hotels which
has banquet facility in their hotel in Rudrapur.
5. The study also focus on the condition of Hygiene and sanitation in various banquet establishment in
Rudrapur.
6. The study also helps to know about problems and limitation faced in, banquet service in food and
beverage business in Rudrapur.
7. The study also helps to know about the contribution of banquet in food and beverage service.
8. The study also helps to know why the banquet service is important in any hotel/establishment. The
study shows that f &b business can have a Better Control over Food Costs with a banquet. A hotel can
have Improved Time Management for its Events
Using a banquet.

28
 Chapter 4. Literature review

 Dennis Lillicrap, John cousins from f & b service seventh edition (2009), page no. 358-
functions are as popular as ever but their purpose and style is changing. Theme evenings, for
example, are becoming increasingly popular. There is also a trend toward less formality. At the
same time, guest have higher expectations of the overall standard of decor, lighting effects and
tableware used, as well as higher standard of food & beverage and comfort.
 Bobby George from food and beverage service (2005), page no. 28- Banquet and conference
facilities are major source of revenue for hotels. Many hotels have more than one conference
center on their premises. It may consider a grand ballroom. Conference hall meeting room, etc.,
with audio visual, buffet and event management facilities to cater to various number and styles
of gathering.
 Manoj Kumar Yadav from food and beverage service a text book (2010), page no. 19- banquet
is usually the highest revenue generating outline the f & b service department. It serves food
and beverage to a gathering of people under the one roof for some kind of functions like
wedding, reception, ceremony, birthday party, etc., the banquet outlet is also rent out for
exhibitions, concerts, and other programmers.
 Vara Prasad and Gopi Kishan from food and beverage simplified (2013), page no. 405- the
word banquet if from French language and it literally means 'sumptuous feast', banquet is a
special events organized to cater a large number of people. The event may be a gathering, a
dignitary visit, a wedding or a conference.
 It is reported that banqueting began in the middle ages. It is believed that the Greeks and the
Roman had the tradition of organizing such events they were the ones who introduced the
banquet as a feast consisting of 25 courts. But the feast was much unorganized compared with
the banquet of the present day. The kind and his men used to gather at a large place to celebrate
an occasion. Drink and food were prepared and served by slaves.
 R. Singaravelavan from food and beverage service (2009), page no. 605- functions catering
refers to service of special functions for specific groups of people at an assigned time; the f&b
and other facilities offered being predetermined. Functions catering may vary in its size and
important depending on the type of functions and the number of people expected for it. It
includes anything from a simple snack service to a state banquet and from a small birthday

29
party to grand trade exhibitions. The functions may be organized either within the premises of
the hotel or outside, according to the host's wish

30
 Chapter 5. Methodology

Data collection
A questionnaire was prepared to see the impact of in various hotels of Rudrapur, for the same the
respondents were stewards and associates of banquets in hotels. The data has been collected from 10
respondents and out of which 5 were guests and 5 were staff respondents completed the questionnaire.
Details of question viewed in questionnaire with reasons of why these questions are mentioned in next
pare.

Observations
• The domestic travellers were the major one to use the banquet service in the hotels.
• Travellers who visits this city for business purposes chooses to go for these properties.
• These hotels mostly serve on alcoholic beverages and light meals and the revenue generation
through banquet is quite good.

Findings from market survey

The observations suggest that banquet has been able to create some key value propositions for
travellers. These include (i) income generation –provides owners of unused properties the opportunity
to list their accommodations on the platform and earn additional income, (ii) sustainability –
optimizing the consumption of scarce resource like accommodation, and food
(iii) Traveller’s preference – for guest privacy

31
 Chapter 6. Role of Banquet In F&B Service

A banquet is a food and beverage service at a specific time and place, to a given number of people, to
an agreed menu and price. Banquets are special functions for social professional and state occasions.
Examples
Social occasions: Wedding Receptions, Birthday Parties, Cocktail parties, New Year parties etc.
Professional events: Conferences, Convention, Training programs, Board meetings etc.
State affairs: State banquets, Diplomatic cocktails and dinners etc.
Banqueting is a business of selling space to hold functions. Banquets require large halls with kitchens
to provide quantity foods, Banquet halls are found in large hotels where banquet business is part of the
overall revenue strategy
Banquet organization structure
Banquet manager.
Banquet Sales Coordinator Banquet Secretary
Banquet Supervisor Banquet Sommelier
Waiters Waiters
Casual Staff Casual Staff
Following are the principal members of banquets:
Banquet Manager is the overall in charge of meeting banquet sales targets, developing banquet
business, customer contact, banquet administration and supervising all arrangements.
Banquet Sales coordinator prepares sales kits, fact sheets layouts and proposed menus, visits potential
guests to solicit business, conducts FAM tours of facility
Banquet Supervisor coordinates the resources for functions including table layouts staff scheduling and
banquet setup
Banquet Supervisor coordinates the resources for functions including table layouts staff scheduling and
banquet setup
Waiters and casual staff make the actual arrangement including carrying the furniture, setting table
appointments and providing the service and clearance during and after the function.
Barman and sommelier run the mobile bar to provide alcoholic and non-alcoholic beverages with wine
service.

32
Porters There are generally two or three porters on the permanent banqueting staff. They are essential
staff as there is a great deal of heavy work to be carried out
Banquet secretary handles all correspondence and filing take bookings on phone and assist in FAM
tours.
Sub-Contractors are outsourced experts to prepare a variety of services like photography, music,
sweets etc.
Banquet Booking
There are three documents to make banquet bookings. These are
The function book
The function book is a control register maintained in the banquet office. It records days and times and
nature of events in various function rooms. It is a reservation dairy to commit dates and venues. The
book is now computerized. It is maintained by the banquet secretary, and is accessible to the Banquet
manager and the Sales coordinator. The objective is to maximize banquet sales as space not sold is
revenue lost forever.
Contract of Agreement
A Contract of Agreement is signed between the banquet management and the client. It specifies the
details required to make the function successful. A contract may use any format, even a simple letter;
what matters is the information covered in it. Below is a checklist of information that should be
included:
• Name and address of the organization
• Name of the contact person making the booking
• Contact person’s title.
• Telephone contact numbers
• Date of function
• Start and end time of function
• Type of function
• Name of hall booked
• Minimum number of people guaranteed
• Details of menu
• Price per head for food and beverage
• Method of payment.

33
• Cancellation clause.
• Advances and deposit.
• Type of food service
• Bar service
• Additional service
• Charges for additional service
• Name of sales person making the booking
• Signatures of both the parties with date and time
6.1 Scope of banquet in F&B business:
A Career in Food and Beverage Service
Food and beverage service is one of the lucrative. The Food and Beverage industry not only is at the
core of the hospitality industry, but it is also one of the largest markets with some reports estimating
the F&B market in India to be more than RS. 2 LAKH
Skills Required for Food and Beverage Service:
Making a career in the F&B industry is not easy. This is an area of work where something or the goes
wrong every day, on-the-spot solutions are necessary, there is no option other than perfection and no
matter how bad things might be, you will be expected to have a smile on your face.
Professionals who succeed in this field do so through their sheer determination, hard work and working
on the following skills that you need for a career in Food and Beverage Services.
• Passion and knowledge of food and beverages, and a top-to-bottom understanding of the
Establishment.
• Charming and pleasant personality with excellent communication skills.
• Problem-solving attitude, and the ability to be flexible in case of any issues.
• Excellent management skills.
• Good organizational and planning skills when it comes to handling purchases and inventory.
• Ability to keep a calm head even in chaotic situations.
• Hunger for constant learning and becoming better with the times.

Scope in Food and Beverage Service:

34
From preparing food to serving it to the guests to managing the everyday operations of a kitchen and
its related areas, there is a wide scope for professionals in the Food and Beverage industry. Given
below are the areas where there is the most scope for making a career in Food and Beverage services.
• Hotels
• Restaurants
• Resorts
• Cruise Ships
• Catering Companies
• Catering Departments of Railways and Airlines
• Food Production Companies
• Bars and Pubs
Career in Food and Beverage Services:
• Opportunity to lead a glamorous lifestyle.
• You can meet new people every day and connect with all kinds of people.
• Career opportunities available all around the globe.
• Can be a stressful job with long working hours requiring professionals to stay on their
Feet.
• Almost every day is a challenge in the Food and Beverage Services industry.
• Social life takes a hit as holidays are the time for maximum work.

6.2 Contribution to food and beverage in business:

Level up your customer service:
And yet, now and then every one of us still experiences subpar F&B customer service that makes our
dining experience sucky. You will never reach maximum revenue potential without providing great
customer service, even if you serve great food or drinks.
This is why great customer service is highly regarded in the F&B industry.
Tips on improving your customer service:
• Anticipate the needs of your customer – eg: offer to refill their glasses of water/tea when their
glasses are 2/3 empty.
• Check in with your customers from time to time to see how your customers are doing and if
they’re enjoying their food/drink.

35
• Let your servers taste your most popular dishes and observe how they’re prepared, so they can
give genuine recommendations to your customers, which don’t sound scripted, especially when your
employees are up-selling other items on your menu.
• Train your servers to set down plates and cups gently, instead of slamming them down
haphazardly which makes your establishment seem unwelcoming.
• Process payment in a timely manner, so you don’t make your customers wait too long, and so
that you can increase table turnover rate.
• Loyal/repeat customers tend to spend more than new customers. So it’s important to nurture a
relationship with your loyal/repeat customers.
6.3 largest F&B outlet:
Today, numerous types of food and beverage service outlets have come up in the market. They offer a
wide range of food and beverage services that the customers can avail. The extent of service depends
upon the type of service outlet. They include drive-through service of fast food where the customers
can purchase their favourite food without having to leave their cars and pick-up points where food is
delivered in minutes. There are also some elite class fine dining outlets which exhibit classy articles in
the house and provide elaborate food services.
6.4 Handling large gathering:
No private event space is the same, so take the time to let your customers know what you can offer
them that others can’t. If you can, include both empty venue photos and event photos filled with people
on your website and social channels so customers can envision their party at your venue
2. Go after repeat business:
The easiest way to increase your bottom line and boost banquet sales? Work smarter, not harder. Send
past customers who booked with you this time last year an email and see if they’d like to start a
tradition by doing the same this year. You can even offer them an incentive, like a free bottle of
Champagne or a small discount.
3. Show off your event menus:
Whether your private event space offers food in-house or you work with caterers, make sure to
mention that to your customers. If you’re a restaurant, include examples of your special event menus
on your website.
4. Make your clients feel special:

36
As an events industry pro, you’re not just in the business of managing stellar events. You’re also there
to tend to your client’s needs to ensure their event goes off without a hitch. Everyone likes to feel
special, so what’s something creative you can offer your clients that will encourage them to have their
banquet in your space
5. Don’t be afraid to ask for referrals:
However big the private events industry may seem, it’s actually a pretty small world. That’s because
there’s a lot of networking involved when you work with potential clients and vendors.
6.5 Revenue Generation
You want to know how much banquet revenue is generated by groups in-house who occupy your
bedrooms vs the revenues generated by local customers who use your hotel’s meeting rooms and
banquet facilities, but don’t occupy rooms.
We normally refer to the business coming from in-house groups as Conference Service. We call the
business that comes from customers who do not occupy rooms as Catering and we also call them
Group and Local.
If a significant portion of your F&B revenue comes from banquets, there is a very good chance that
you have two competing elements inside this revenue stream. You want to know how much revenue
comes from each separate element. In rare circumstances (like a remote resort without significant local
business), this separation may not be necessary. All other hotels that have a good mix of business
would benefit from reporting this data separately.
You want to know the revenue separation for all types of sales in the banquet department. The
following areas need separate reporting: food, beverage, room rental, audio visual, gratuities and
miscellaneous.
6.6 Customer satisfaction.

Gone are the days when customers were happy just receiving “please” and “thank you” or getting
service with a smile. Although those go into the recipe for proper etiquette, it’s just not enough.
Satisfied customers are looking for a memorable experience and dynamic service where it counts.
From receiving quick service to bending the standard practices – such as extending a guest check-out
in a hotel or customizing a menu item in a restaurant – customers want to feel as if their business is
appreciated.

37
To be on the receiving end of customers’ satisfactory ratings in surveys and among their network,
anticipate their needs and be able to have your staff deliver accordingly.

Deliver On Promise

One key factor in keeping your guests engaged and coming back is to deliver as you promise. From
being consistent to making sure they get the same awesome service to doing what you say you will
do, don’t drop the ball when it comes to what you say you’ll offer. Customers are more likely to get
frustrated when you reel them in on a big promise such as special services or premium products and
it’s not the case. Avoid saying that you are luxury if your services are mediocre or in developing
gimmicks that excite customers only to disappoint them throughout the process of working with you.

Customer Happiness and Loyalty

Happy customers are loyal customers. Not only is it important for you to provide stellar service, but
awesome products as well. Make it a point to be on the fast track for keeping up with trends that your
customers may follow such as building personal assistance services for traveling customers or making
special concessions for avid repeat consumers. Be sure you have items on hand so when your
customer needs you and your products, everything’s available.

A customer who has to continuously wait for you to do your part may grow tired, no matter how
loyal, and venture off to your competition. Keep customers loyal by focusing on them at all times. Let
Them Vent Give your customers an outlet for telling you about poor experiences. When you have
customers, who have had a negative experience, make it easy and clear for them to not only tell you
about it but get it off their chest to you and not someone else. Don’t patronize customers when they are
disgruntled by shooing them off with little to no plans for recourse. Make it a point to correct issues
that went wrong and look into those that could stand some improvement.

Capture communication methods for keeping in contact with your customers so that you can alert
them when changes and improvements occur.

Keep an Eye Out Online

38
You'll hear from many customers directly, with their complaints as well as their compliments. But
don't forget to monitor what's being said about you online. Sites like Yelp and Trip Advisor carry
endless numbers of reviews for thousands of establishments. Many of the reviews are surprisingly
detailed and informative.

Make sure to keep an eye out for comments about your services; you can generally respond to
reviews, with either a thank you or a statement of concern and an offer to make things right.

You can also create a site for your company at Facebook, Instagram and other social media services
where you can display your wares, so to speak, and invite customers to ask questions or post
comments.

6.7Advantage & disadvantage Banquet Hall

This is one of the most popular venues that people choose when it comes to their wedding. But it also
comes with many advantages and disadvantages.

Advantages:
 They do a lot of weddings. That means that they are very skilled in putting on a great show for
you and your partner.
 There are likely a variety of rooms that you can choose from.
 They are often very large, so it won’t be a matter of how many guests you can invite.
 A lot of them will offer packages that include everything, so you don’t have to worry about a
lot of legwork.
Disadvantages:
 This choice isn’t very unique and it can be hard to personalize your wedding so that it fits your
style.
 Chances are that you’ll have to handle your own décor, and this can be a big task since a lot of
them are pretty boring and bland.
 A lot of times there is a minimum when it comes to drinks and food, so it’s not a good choice
for something smaller.
6.8 Issues and challenges
 It is tough to do the survey on the premises due to COVID.
39
  Results may be effected due to slow service.
 Research work was carried out in Haldwani City only; therefore the findings may not be
applicable to the other parts of the country because of the social and cultural differences.
 This study was conducted in only five hotels and the numbers of respondents are only five.

Only a single source, a questionnaire was used to get information on all the variables.

40
 Chapter 7. Data Analysis & Interpretation

Hotel Staff Respondents

Table-7.1
1. Do you have a banquet in your No. of Respondents
hotel?

YES 10
NO 0

Chart no.7.1

do you have a banquet in your hotel

yes

Data Analysis of table no. 7.1

• Almost all hotels in Rudrapur have banquets in their hotel

41
Table-7.2

2. Why do you have a banquet in your No. of Respondents

hotel?
A)Generating revenue 5
B)as a facility to guests 5
C)other reasons 0

chart 7.2
0%

generating revenue
50% 50% as a facility to guest
other reasons

Data Analysis of table no. 7.2

This table shows that 50% of hotels have banquet for the purpose of revenue generation while the other
half have it for guest satisfaction

42
Table-7.3
3. which type of functions are No. of Respondents
organized in this banquet
A)formal/state events/board meetings 0
B)informal/social events 4
C)semi-formal/conference/seminar etc. 0

D)all kind of 6

table 7.3
formal meetings informal semi-formal all kind of

0%

40%

60%

0%

Data Analysis of table no. 7.3

60% of hotels in Rudrapur have banquets for all kind of functions and the remaining 40% have it for
informal functions.

43
Table-7.4

4. which is more profitable f & b outlet No. of Respondents

in your hotel

A)banquet 2

B)restraunt 7

C)room service 1

D)bar 0

chart 7.4
banquet restraunt room service bar

10%0%
20%

70%

Data Analysis of table no. 7.4

This shows that 70% of hotels generates more profit from their restraunt and 20% from their banquets.

44
Table-7.5

5. which kind of food service is done in No. of Respondents

banquet events

A)buffet service 3

B)sit down buffet service 1

C)table service 0

D)all kind of 6

chart 7.5
buffet service sit down table service all kind of

30%

60%
10%
0%

Data Analysis of table no. 7.5

60% of banquets in Rudrapur provides all kind of services in their banquet events while 30% of them
provides only table service.

45
Table-7.6

6. what is sales contribution of No. of Respondents

banquet in f&b business

A)20-30% 6

B)30-40% 2

C)40-50% 2

D)more than 50% 0

chart 7.6
0%

20%
20-30%

20% 30-40%
60%
40-50%
more then 50%

Data Analysis of table no. 7.6

60% of banquets in Rudrapur have got a sale contribution from their banquets of 20-30% and 20% of
them have it 30-40%.

46
Table-7.7

7. do you have sufficient manpower for No. of Respondents

banquet

A)Yes 6

B)No 4

chart 7.7
no
40%

yes
60% Other
40%

Data Analysis of table no. 7.7

60% of hotels in Rudrapur have sufficient manpower while the remaining 40% don’t.

47
Table-7.8

8. What kind of problem do you face No. of Respondents

in banquet?

A)manpower related 4

B)infrastructure related 1

C)service related 2

D)event planning related 1

E)none 2

chart 7.8
manpower infrastructure service event plannig none

20%
40%
10%

20%
10%

Data Analysis of table no. 7.8

40% of hotels in Rudrapur face manpower related problem in banquet events and 20% of them face
service related problems.

48
Table-7.9

9. what is the qualification of banquet No. of Respondents

staff

A)10th 0

B)12th 8

C)hotel management 0

D)other graduate 2

chart 7.9

10th
12th
hotel management
other graduate

Data Analysis of table no. 7.9

80% of hotels in Rudrapur have class 12th passed student as their banquet staff.

And 20% of them have it as other graduates.

49
Table-7.10

10. do you have set SOP for banquet? No. of Respondents

A)Yes 5

B)No 5

chart 7.10
yes no

50% 50%

Data Analysis of table no. 7.10

50% of hotels have a set SOP for banquet while the remaining half don’t have any set SOP for banquet.

50
 Chapter 8. Limitation of the Study

There were some limitations during the project work which we faced are-

•There was some restriction to the field for survey due to the pandemic and we have to work under
some rules and regulations, due to which we were facing difficulties to gather the full knowledge and
information about the topic.

•There were some such hotels in which the staff was not well educated due to which we were lacking
in getting the full information.

•We were having the limited time for the survey so we were left with some people.

•As a student and hence no source of income, therefore there is limitation on finances also.

•Not all people are giving their views openly, basically they are not willing to tell each and every thing
in a proper manner.

51
 Chapter 9. Suggestion & Recommendation

 According to survey we found that most of the hotels has set standard operating procedure but
most of the cases they are not following SOP makes the work smoother and give more profit.
Due to following sop the chances of error will be reduce.
 In the city of Rudrapur hotels, the qualifications of banquet staff are mostly 10 th pass. Not only
of the staff is graduates and hotel management. If the staff skills are good than the banquet earn
more profit.
 According to survey most of the hotels are facing man power related problems. After that hotels
facing infrastructure and service related problem. If hotels provides presentation and orientation
to their staff the staff is well trained and professional they do work better. And the number of
staff are hiring according to company needs, the workloads is decreases.
 Venus say that most of the hotels have sufficient man power, but some of the hotels have not
sufficient man power, due to that hotels facing more problems in their events.
 The sales contribution of banquet to hotels is more than 50%. But some of the hotels banquet
are not contributing good sale to hotels. Reason behind that more banquets are away from
crowds, some of are not providing good facility to guest, some of have not set sop, and rules
and regulation.
 According to survey most of the banquets are providing buffet service functions to guest.
Rarely functions are formal and semi-formal. If banquets provide all kind of function like;
formal, informal and semi forma functions it occur good revenue to hotels.

52
 Chapter 10. Conclusion

Finding and conclusion

There are several implications arising out of the above findings.

 Most of the hotels in Rudrapur have banquets in their hotels for the purpose of revenue
generation but most of them don’t have a set SOP for their events.
 They are working on methods to prevent COVID 19, to perform smoothly in this pandemic.
 Banquet service in hotels provides all the specific needs for the events whether they are formal
or informal (mostly marriages).
 The majority of people availing banquet facility are domestic and individual budget travelers
and destination like Rudrapur is not a preferable choice for major meals.
 Most of the popular hotels in Rudrapur like Hotel le castle, Ark hotel provide banquet facility
to their guests and visitors. One of the key attractions of banquet service in Rudrapur is it low
prices. This means that budget / lower priced hotels, discounts for long – staying / frequently
visiting guests, like, students, travelers, business persons, etc.
Most of the hotels have proper websites but they don’t maintain and update on regular basis.
The hotels in Rudrapur must create more value for their guests through customization /
personalization. Hotel staff must meet with individual guests, should take the feedback by the
guest ascertain the purpose of their visit and offer help and assistance that matches with the
requirements of guests.
 There is a growing demand for domestic tourist so hotel can maintain good relations with that
guest, so that next time also the guest can prefer their hotel.
 It is recommended that hotels in Rudrapur can invest in technology and services to enable web
based bookings. These websites must be promoted on social media such as Facebook and
Instagram and must be easily accessible on Smartphone and laptops. The hotels must invest in
marketing tools like search engine optimization, digital.

53
Bibliography/ References

•George Booby Chatterjee Sandeep (2008) Food and Beverage Service and Management, Page No.191

•Yadav K. Manoj (2010) Food and Beverage Service Page No. – 176

•Prasad Vara / Krishna Gopi (2013) F&B Simplified Page No-141

•Lillicrap Dennis (2009) food and Beverage Service 9th Edition

Page No-282

Singavelavam R, 2011, Food &Beverage Service, page no.273

Strong, Roy, Feast: A History of Grand Eating, 2002, Jonathan Cape, ISBN 0224061380

Web Links

https://medium.com/@orabellabanquets/history-and-trend-of-banquet-halls-b2d67beba668
https://hmhub.me/organisation-of-banquet-department/
https://www.jaypeehotels.com/blog/types-of-banquet-services/
https://setupmyhotel.com/train-my-hotel-staff/f-and-b/490-banquet-room-setup-styles.html
https://hmhub.me/services-in-banquet/

54
GLOSSARY

Banqueting-an elaborate and often ceremonious meal for numerous people often in honor of a person.
Banquet-an elaborate and formal meal for many people.
Profitability-the degree to which a business or activity yields profit.
Ventures-a risky or daring journey or undertaking
Concept-an abstract idea
Food & Beverage-it involves all companies involved in processing raw food materials, packaging, and
distributing them.

55
ANNEXTURE

QUESTIONER FOR SURVEY-

Name of the Hotel/banquet………………….

No. of Venue in Banquet………………..

1-Do you have banquet in your hotel.

a) yes
b) No

2- No of banquet hall in Hotel…………

3- Why do you have Banquet in your Hotel?
a) generating revenue
b) as a facility to guest
c) other reasons

3- Which type of function are organized in this banquet

a) formal/state events/board meetings
b) Informal/social events
c) Semi-formal/ conference/ seminar etc.
d) All kind of

4-which is more profitable F&B outlet in your hotel

a) banquet
b) restaurant
c) room service
d) bar

5-Which kind of food service is done in banquet events

a) buffet service
b) Sit down buffet service
c) table service

56
 d) all kind of

6- What is the sales contribution of banquet in F&B Business?

a) 20-30%
b) 30-40%
c) 40-50%
d) more than 50%

7- Do you have sufficient manpower for banquet?

a) Yes
b) No

8) What kind of problem do you face in banquet?

a) manpower related
b) Infrastructure related
c) Service related
d) Event Planning related
e) None

9) What is the qualification of banquet staff?

a) 10th ( )
b) 12th ( )
c) Hotel Management ( )
d) Other graduate ( )

10) Do you have set SOP for banquet?

a) Yes
b) No

57